Preheat oven to 350 degrees F. Line two cupcake pans with paper liners and set aside.

In a large bowl, sift the dry ingredients together. Set aside.

In a medium bowl, whisk together the oil, water, vanilla extract and vinegar.

Slowly whisk the wet ingredients into the dry ingredients being careful not to overmix. The mixture will be quite wet, but that’s ok.

Pour the batter until the cups are two thirds full and place in the oven for 20-24 minutes or until a toothpick inserted into the center of the cup comes out clean.

Cool in the pan for 10 minutes then place on a wire rack until completely cool before frosting.

Peanut Butter Frosting

enough to frost 24 cupcakes

2 sticks (1 cup) unsalted butter, at room temperature

1 cup creamy peanut butter

3 to 4 cups powdered sugar (depending on your desired consistency)

1 tablespoon milk (or water will do too)

In the bowl of a stand mixer fit with a paddle attachment, beat butter and peanut butter until creamy and virtually no butter lumps remain. Scrape down the bowl. Add three cups of powdered sugar and beat on low for 1 minute. Add milk and beat on medium high for 1 minute. Add the remaining cup of powdered sugar if you’d like your frosting a bit thicker.

Look so good… it’s a pity there’s no peanut butter to be found in Italy.
I have to thank you again for the vegan coconut pineapple banana bread: it was an incredible hit at my yoga workshop on Saturday. Nobody had ever tasted banana bread before (new recipe for Italians) so I told everybody to take a look at your blog. Now you’re famous here!

I’m with the big-eyed baby cows: these cannot be allowed anywhere near me. I’m gonna save the recipe for a time when I’m in the mood to eat 24 cupcakes singlehandedly in the space of half an hour… because that’s what would inevitably happen if I made these.

PS: You would LOVE this frosting from ‘Sky High: Irresistable Triple-Layer Cakes’:

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the icing sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

Don’t be suspicious of the cream cheese; it’ll blow your mind. And as such, I can never make it again.

Joy – these look fantastically devious and delicious. I’ve only just come to love peanut butter, it’s not something we’re brought up to love in the UK. However, I found a recipe for peanut butter fudge and it converted me with one bite. I can’t wait to give these a go to further explore my new found flavour! Jessica x